In this Post: Cinnamon & Oatmeal Chocolate Chunk Ice Cream

I was so stinking mad at Ben & Jerry’s when they canceled my favorite ice cream flavor: Cinnamon & Oatmeal Chocolate Chunk (I don’t know if that was the actual name, but that’s what I’ve always called it). It wasn’t just my favorite flavor of theirs … it was my favorite ice cream flavor of all time. In all of forever, never had I ever savored a flavor so completely wonderful  – and then they went and took it away. Poof! Gone. Le Sigh.

We were pretty baffled and couldn’t fathom a single good reason for its sudden, inexplicable exodus – but alas, it up and went, never to be seen on a store shelf again. I should tell you that once, in college, Lucas (my now husband) and I walked many miles down a mountain and across a sizable chunk of our small town just to get some of that perfectly delicious ice cream. Oh, college …

But then one day, I snapped out of my sad, sulking state and realized that I could just make it myself. “Eureeka! ” Exclaimed the flavor sleuth in me. “By jove, I think I’ve got it.” Yes. I sought to make the wonderously delicious ice cream myself – and I’d make it better, I’d declared. As it turns out, I did just that. I’m excited to be sharing my favorite ice cream with you here today, and I’m hoping you guys will give it a try over the weekend. It’s what I like to call “faux made,” as in, it’s only semi-homemade in that it’s more of a jazzed up store-bought ice cream than a true-blue homemade one. I grab the best quality vanilla bean ice cream I can find, and then I simply add some warming cinnamon to it and swirl in some semi-sweet chocolate and big pieces of soft oatmeal cookie (also store-bought). It becomes something that is better than the sum of its parts – and its parts are pretty darn good. If you really want to, you can most certainly make your favorite scratch vanilla ice cream and oatmeal cookies, but there’s really no need. Haagen Dazs and Archway have you covered there, you know what I mean?

Alright then. Now that I’ve gone and waxed {pathetically poetic} about my love affair with this ice cream, I’m just going to get on with things and give you the recipe. It’s as easy as it gets and is the total product of me not wanting to accept that the world’s best ever ice cream flavor had died. I simply wouldn’t have it

And now I can have it. Any time I want … and so can you. Cheers to that.

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Cinnamon and Oatmeal Chocolate Chunk Ice Cream

My favorite ice cream of all time. I hope it becomes one of yours! A simple cinnamon ice cream (psst! Its just store-bought vanilla with some cinnamon added!) gets jazzed up with the addition of dark chocolate chunks and some soft oatmeal cookie pieces. It's the most wonderful. 

Course Dessert

Author Harvest & Honey

Ingredients

• 1.5 Qt container store-bought vanilla bean ice cream spring for the good stuff here!
• 1.5 tsp cinnamon
• 8 oz semi-sweet chocolate chunks (also, to taste)
• 6 to 8 (or use as many as you like) store-bought oatmeal cookies, roughly chopped I usually buy Archway

Instructions

1. Leave the ice cream out on the counter to soften a bit, about 20 minutes. 

2. Transfer the ice cream to a large bowl and add the cinnamon and the chocolate, stirring until everything is evenly combined. Fold in the broken up cookie bits, gently stirring and folding until evenly incorporated throughout. 

3. Transfer the ice cream to a freezer-safe container and freeze until firm; at least 4 hours, typically. Enjoy!

In this post: Cinnamon and Oatmeal Chocolate Chunk Ice Cream

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